Abstract: Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.

Abstract: Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch.

Abstract: A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary.

Abstract: Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary.

Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.

Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.